When it comes to classic potluck favorites, Amish Pasta Salad always makes the list. This creamy and flavorful dish combines tender pasta, crisp vegetables, hard-boiled eggs, and a sweet-tangy dressing that makes it stand out from traditional pasta salads. It’s hearty, refreshing, and perfect for family dinners, picnics, or summer gatherings.
Amish Pasta Salad
Ingredients
For the Salad
| Ingredient | Quantity |
|---|---|
| Medium shell pasta | 1 (16 oz) package |
| Hard-boiled eggs, chopped | 5 |
| Celery, chopped | 3 stalks |
| Small sweet onion, chopped | 1/2 |
| Pimentos, drained | 1 (2 oz) jar |
| Green bell pepper, chopped | 1 |
For the Dressing
| Ingredient | Quantity |
|---|---|
| Sweet pickle relish, drained | 3 tablespoons |
| Garlic powder | 1/2 teaspoon |
| Celery seed | 1/2 teaspoon |
| Mayonnaise | 1 1/2 cups |
| Sour cream | 1/2 cup |
| Granulated sugar | 1/4 cup |
| Yellow mustard | 3 tablespoons |
| Apple cider vinegar | 2 teaspoons |
| Kosher salt | To taste |
| Freshly ground black pepper | To taste |
Instructions
- Cook the Pasta: Boil the pasta in salted water according to package directions until al dente. Drain well, rinse under cold water to stop cooking, then drain again thoroughly.
- Make the Dressing: In a large mixing bowl, whisk together the sweet pickle relish, garlic powder, celery seed, mayonnaise, sour cream, sugar, mustard, and apple cider vinegar until smooth and creamy.
- Combine Everything: Add the cooled pasta, hard-boiled eggs, celery, onion, pimentos, and bell pepper into the bowl with the dressing. Stir gently until everything is evenly coated.
- Season and Chill: Add salt and pepper to taste, mix again, then cover and refrigerate for at least 1–2 hours before serving to let the flavors fully develop.
This Amish Pasta Salad is creamy, tangy, and slightly sweet, making it the perfect side dish for cookouts, holiday gatherings, or any time you need a crowd-pleasing recipe.
